Looking at the crowd at Restoran Malaysia, I am convinced that Kajang folk eat satay every day of the week.

So this evening, we sat down to partake in an age-old ritual in Kajang.

The restaurant has been operating since 1971. That’s way before I was born *cough*.

And is the satay here any different from other satays in Kajang?

YES.

Why?

First, the marinade. I ate all the sticks of satay without dipping the satay in peanut sauce. I hear whispers of “she’s mad”. How can a true satay connoisseur not eat satay dipped in peanut sauce? Well, of course she can. She eats satay without peanut sauce when the satay’s good enough on its own.

You see, the flavours are exceptional. I love the sweetish flavour of the marinade on the satay which is enhanced when the meat is slightly charred.

The chicken satay consisted wholly of lean meat. No bits of fat and no chicken skin on the skewers. The only setback with this type of satay is that the meat doesn’t glide off as easily from the skewer. And naturally, lean meat is tougher than fatty meat, so if you have trouble chewing, this may not be the satay for you.

I normally refrain from eating mutton satay because I always have this idea that mutton satay is tough. So when the orders were made, I said I’d eat the obligatory one piece just to be able to give my two cents worth on it.

I couldn’t have been more wrong.

The mutton satay was sooooo gooooood. The meat was tender and was literally falling off the stick, and the flavour was sweet and spicy and masked the strong smell normally associated with mutton.

Despite not dipping any of my satay in the peanut sauce, I’d have to say that the peanut sauce was good, especially when eaten with the sliced cucumber and ketupat (compressed rice dumpling).

Cleanliness isn’t their forte, but if you’re able to look straight ahead instead of down, you’ll be fine. Just don’t step on the cat like I did.

should anyone ask me which joint in kajang would i prefer, without a doubt, i would say it’s MALAYSIA’s than the “1 near the stadium”(samsuri’s).

come to think of it, i find these chinese, excel in everything food, be it satay, nasi lemak or curry. the remaining thing they hv yet to master must be nasi dagang or nasi kerabu …..lol. oh…maybe it is juz my pallete(right spell?). lol.

I also usually try the taste without dipping the sauce. Good satay tastes great even without the sauce. Tried this place before few years ago, find it even better than the other famous satay stall in Kajang.

satay is burnt flavored broken pieces of black meat so we know you will always crave them highly! only one lingering ??? my hokkian friend likes to say it is a Chinese invention as the name suggest 3 pieces in Hokkian , but along the way they have excluded yr fave …( *sigh*) otherwise we can imagein the Greatest Stupor LOL ! with a bit of tiger maybe

I’ve always assumed that Malaysia was the home of satay, but when pigging out on your fabuloso food earlier this year was surprised that it wasn’t anywhere near as prevalent as I had been expecting. I obviously didn’t go to the right places! Mumma, those satay pics had me drooling over the keyboard. Actually, over my knee, since I sit back from the keys. Actually, over nothing, since I’m speaking figuratively.

Anyway, LL, my compulsive lying aside, thanx for that post: I’ve got that lil venue marked down for my next visit. At those prices, you come too and I’ll shout (hmmm)! Now there’s an offer you can’t refuse:)